Bread manufacturing process



J. T. DUFFY JR, ET AL BREAD MANUFACTURING PROCESS Filed Sept. 16, 1959 8 Sheets-Sheet 1 FERMENTATION JT. DUFFY JR. A

CHAMBE 8 R INVENTORS ND P. JACKSON ATTORNEY a Sheets-Sheet 2 ETAL n l/l/ Sept 9, 1941- J. T. DUFFY, JR

BREAD MANUFACTURING PROCESS Filed Sept. 16, 1939 [Ill] 5% mm Q@ P 9, 1941- 'J. T. DUFFY. JR, ET A-L I 2,255,282

BREAD MANUFACTUR ING PROCESS INVENTORs J-T- DUFFY JR. AND P JACKSON n BY ATTORNEY p 9, 1941- J. T. DUFFY, JR, ET AL 2,255,282

7 BREAD MANUFACTURING' PROCESS Filed Sept. 16, 1939 8 Sheets-Sheet 4 I! I I INVENTORS J. T. DUFFY JR. AND JACKSON WM 2r. I

ATTORNEY Sept. 9, 1941. J. T. DUFFY. JR.. ETAL BREAD MANUFACTURING PROCESS Filed Sept. 16, 1939 8 Sheets-Sheet 5 NP t.

p 9, 1941- J. T. DUFFY, JR.. EI'AL 2, BREAD MANUFACTURING PROCESS Filed Sept. 16. 1939 8 Sheets-Sheet 6 48 F' '7 l 52 F 5 3 INVENTOR'S7 J. T. DUFFY JR.AND P. JACKSON MM H.

ATTORNEY Sept. 9, 1941.

BREAD MANUFACTURING PROCESS Fild Sept. 16. 1939 s Sheets-Sheet 7 INVENTORS J- T- DUFFY JR. AND P. JACKSON ATTORNEY J. "r. DUFFY, JR., ETAL 2,255,232

Sept. 9 1941- J. T. DUFFY, JR., ETAL 2,255,232-

BREAD MANUFACTURING PROCESS Filed Sept. 16, 1939 8 Sheets-Sheet 8 85 93 Fig. 9 89 a? a0 a: -'sz 52- P 5 WI I I III/ III I II I II/ I I I 11/1/72 INVENTORS J. T'- DUFFY JR. AND P. JACKSON ATTORNEY Patented Sept 9, 1941 BREAD MANUFACTURING PROCESS James T. Duffy, Jr., and Paul Jackson, York, Pa., assignors to Read Machinery Co., Inc., York, Pa., a corporation of Pennsylvania Application September 16, 1939, Serial No. 295,203

3 Claims.

This invention relates to a new and improved process of bread making.

An object of the invention is to provide an improved bread making process by which bread can be manufactured without the use of pans.

Another object of the invention is to provide an improved bread making process by whichbread can be manufactured without the necessity of handling the dough from the beginning to the end of the operation.

Another object of the invention is to provide an improved bread making process by which bread can be manufactured in a continuous strip.

Another object of the invention is to provide an improved bread making process in which the dough is surrounded by controlled atmosphere throughout the entire process, so that outside atmospheric conditions will have no effect on the product.

Another object of the invention is to provide an improved process for manufacturing bread in which the steps necessary to produce the bread are reduced in number compared with the number of operations now'required to manufacture bread in existing plants.

Other objects, features, and advantages of the present invention will be apparent from the detailed description to-follow, taken with the accompanying drawings, in which:

Figs. 1 to 5 inclusive are diagrammatic views, partly in section and partly in elevation, of a continuous bread manufacturing plant embodying the present invention;

Fig. 6 is an enlarged vertical longitudinal sec-l tionpof the dough forming mechanism shown in Fig. 2; I

v Figj'l is a vertical transverse section taken on the line of Fig. 6;

Fig. 8 is a vertical section taken on the line' B8 of Fig. 6;

Fig. 9 is a vertical transverse section taken on the line 99 of Fig.2; i

Fig. 10 is a plan of the structure shown in Fig- 9, showing also the operating mechanism for the adjustable side guides; and

Fig. 11 is a side elevation of the operating mechanism shown in Fig. 10.

By the improved process bread is adapted to be manufactured in a continuous strip in the manner to be hereinafter described in detail, and in describing the improved process we have shown are delivered to the usual mixing equipment, indicated at H, Fig. 1. s

From the mixer II, the dough is'discharged into the hopper 12 of an extruding machine l3.

The extruding machine l3 has a spiral conveyor l4 mounted upon a shaft 15, which extends through one end of the housing of said machine.

The shaft l5 may be operated by any suitable mechanism. In the present instance the shaft I5 has fixed thereto a gear I6 which may be operatively connected in any desired manner to a suitable source of power adapted to impart rotation to the shaft l5 at the desired rate of speed.

The discharge end of the extruding machine is formed with a converging mouth 11.

The purpose of the extruding machine I3 is to form the dough in a continuous strip of uniform I cross section, the strip of dough thus formed being discharged on to the belt l8 of a conveyor, for fermentation.

If sodesired, the upper portion of the extruding machine [3, as well as the mixer ll, may be an apparatus which has, in actual practice, been found suitable for the purpose.

enclosed in a housing F9.

The conveyor It may be in the nature of an endless belt conveyor supported at each end by suitable pulleys or wheels 20 and 2|, the wheel 2| being operatively connected to an electric mo tor 22, or other suitable sourceof power, by means of a belt or chain 23 mounted, respectively, on pulleys or sprockets 24 and 25 fixed to the motor-shaft 26 and the pulley or wheel shaft 21, as shown in Fig. 2. The motor 22 is adapted to operate the belt 19in the direction of the arrow, Fig. 1, at the desired speed.

The conveyor I9 is enclosed by a suitablehousing 28,v said housing providing a fermentation chamber 29 for the apparatus.

In order that o the atmosphere within the chamber. 29 canbe controlled, suitable humidity and temperature controls 30 and 3 l, respectively,

. are provided. These controls may be operatively connected with the chamber 29 by means of ducts or "pipes 32, as shownin Figs. 1 and 2.

Since the strip of unfermented dough is. dis.-

charged from the extruding machine ii! on to end'of said chamber. I I

At the discharge end of the fermentation In carrying out the process the raw ingredients chamber 29 there are means, such as forming mechanism 33 for sizing and shaping the dough (see Figs. 2, 6 and 8.)

The forming mechanism 33 comprises a pair of rollers 34 and. 35 mounted on a pair or parallel shafts 36 and 31 journalled in a housing 38 arranged on the structure of the apparatus adja-- cent to the conveyor wheel 2|.

While any number of strips of dough may be made with the apparatus, in the present instance the device is shown as being constructed so that two strips can be manufactured at one time. Therefore, two strips of dough are adapted to be carried on the conveyor 8 from two extruding machines |3 to the forming mechanism 33.

Each roller 34,35 is formed with a pair of spaced arcuate grooves 39 and 40, the grooves 39 of both rollers aliningwith each other so as to provide an orifice through which one strip of dough passes, and the grooves 40 alining with each other 'so as to provide a similar orifice for the second strip of dough.

The rollers are adapted to be rotated at the desired number of revolutions per minute. In the present instance the shaft 36 is shown as provided with a sprocket 4| which is operatively connected to a sprocket 42 on the shaft 21 by a chain 43 so that when the conveyor I8 is operated, the roller 34 will also be operated,

In order to transmit the rotary motion of the roller 34 to the roller 35, but in the reverse direction, the shaft 36 of roller 34 has mounted thereon a gear 44, which gear is in meshing relationship with a similar gear 45 on the shaft 31 of roller 35.

The strips of dough on the conveyor l8 are directed towards the grooves 39 and 40, respectively, of the rollers, by funnel-shaped or conical chutes 46 and 41, respectively. These chutes terminate in the upper portion of. the housing 38 directly over the grooves of the rollers, as shown in Fig. 6. The purpose of the forming mechanism 33 is to work the strips of dough and to mould the dough into the desired shape and cross section.

After the strips of dough pass through the forming mechanism 33, they are directed by tubular guides 48 and 49 on to supporting means sulated walls, top and bottom to provide a chamber 15 in which is mounted a conveyor 55 which carries the strips of dough on the supporting means 50 through the steam proofer.

The conveyor may be in the form of an end- 9 less belt conveyor supported at each end by suitable pulleys or wheels 55 and 51, the wheel 51 being operatively connected to an electric motor 58, or other source of power, by means of a belt or chain 58 mounted, respectively, on pulleys or sprockets 68 and 6| fixed to the motor shaft 62' and temperature controls 64 and 65, respectively,

50, which supports the dough strips while they travel through the finalsteam proofer 53 and oven 54.

Any suitable material may be employed for the dough supporting means 50. In actual practice, wax paper has proven good for this purpose, since the dough will not adhere thereto. The wax paper can be delivered from rolls having scores lengthwise of the paper. The paper after leaving the rolls, passes through, suitable means, indicated at 5|, Fig. 2, which means are adapted to bend or fold the wax paper lengthwise, so as to form. the supporting means 50 with vertical side walls 52, as shown in Figs. 6 and 7. In this way the supporting means is U-shaped 'or of channel form in cross section so that the dough will be supported on the bottom and both sides. On the other hand, if it is desired toproduce -what is known as Pullman slices of bread by the improved process, then in lieu of the U- shaped paper strip supporting means 50, a tubular paper member may be employed,such tubular member being rectangular in cross section. Or any other suitable element may be used for supporting the strip of dough during the proofing and baking steps, in order to impart to the baked products the desired shape andxsize.

As shown in Figs. 2, 3 and 4, the steam proofer 53 comprises an elongated structure having intherein when such strips move from are provided (see Fig. 3). These controls may be operatively connected with the chamber 15 by means of ducts or pipes 66.

The steam proofer 53 and the oven 54 are connected end to end, but since the temperature within the oven 54 is considerably higher than the temperature within the steam proofer, a dividing wall 61 is constructed, asshown in Fig. 4.' r

The oven 54 comprises an elongated structure having comparatively thick insulated walls, of well known construction.

Extending into the oven 54 are burners 68 or other means for controlling theamount of temperature within the oven.

Disposed within the oven 54 is a conveyor in the form of an endless belt 69 supported at each end by suitable pulleys or wheels 10 and 1|, the wheel 1| being operatively connected to an electric motor 12, or other source of power, by means of a belt or chain 13 mounted, respectively,

. on pulleys or sprockets 14 and 16, fixed to the motor shaft 11 and the shaft 18 of the wheel-1|, respectively, as shown in Fig. 5.

The conveyor 69 is enclosed by the walls of the oven 54, the space between the end of the conveyor having the wheel 10 and the adjacent end of the steam prooter conveyor 55 being provided with a horizontally disposed plate 19 which is disposed in the same plane as the upper horizontal portions ofsaid conveyors so as to support the members Stand the strips of dough the steam proofer 53 into the oven 54.

For the-purpose of supporting the side walls 52 01' the dough supporting means ,58, stationary side guides 80, 8|, 82 and 83 are provided. These guides extend the full length of both the steam proofer 53 and the oven 54, from a point adjacent to the members 48, 49 to the oven outlet or discharge opening 84.

' vided in the means for supporting the guides.

At intervals throughout the length of the steam I a with an internally threaded collar 8! which is mounted on a screw threaded portion 82 oi the rod 88.

The upper portion of the hanger 87 is formed with an internally threaded collar 83 which is mounted on a-screw threaded portion 88 of the rod 85.

The hanger 80 is also formed at its upper portion with a collar 85 which is internally threaded for engagement with the screw threads 82 oi! the rod 88, and the hanger 88 has an internally threaded collar 88 which is mounted on the threaded portion of the rod 85.

In order to rotate the rods 85 and 85 so as to move the hanger 88 towards and away from the hanger 81, and the hanger 88toward and away from the hanger 88, the extremities of the rods 85 and 88 which are disposed on the'exterior of the structure, each have mounted there.- on a gear 91 and 88, respectively, as shown in Figs. 10 and 11, said gears having their teeth in meshing relationship.

A crank 9811s fixed to the end of the rod 86.

Operation of the crank 88 will effect rotation 'of the rods in the opposite directions, and since the collars are held by the guides from turning, the hangers 88 and 88 will be moved in one direction and the hangers 8! and 88 will be moved in the opposite direction, thereby moving the guides 80 and 8! and 82 and 88 towards or away from each other, depending upon the direction of rotation imparted to the crank 88.

From the oven 84 the baked strips of bread are adapted to be delivered on to a conveyor, not shown, for cooling, slicing and wrapping.

From the foregoing it will be understood that we have provided an improved method oi making bread in a continuous strip, in which the dough is conveyed through chambers equipped with temperature and humidity controlling means from the time the dough is mixed until the baked product leaves the oven, and in which no human hands are required to handle the product at any stages 01 the operation. The

oven 54 is adapted to bake the bread in the usual time, and in order that the operation will be uniform, the conveyors I8, 55, and 88 should be operated at the same rate of speed by their respective operating mechanisms. Since the dough is conveyed through the several chambers 28, 15 and 54 at the same speed, such chambers should be constructedof suilicient length to permit, first, the dough to ferment properly in the fermentation chamber 38, and, second, to be proot'ed in the desired manner in the steam prooier chamber 15.

Having thus described our invention, what we claim is:

1. The method of continuous manufacture of bread and thelike which comprises continuously extruding dough to form a strip, continuously moving the continuous strip of dough through a controlled atmosphere to cause progressive fermentation of the dough, moulding the continuous strip of fermented dough into a strip of smaller cross sectional size, and continuously conveying the continuous strip of dough after moulding and progressively baking said strip without disturbing the continuity thereof.

2. The method of continuous manufacture of bread and the like which comprises continuously extruding dough to form a strip of dough, continuously moving the continuous strip of dough through a controlled atmosphere to cause progressive fermentation of the dough, moulding the continuous strip of fermented dough into a strip of smaller cross sectional size, continuously conveying the continuous moulded strip of dough through a controlled proofing atmosphere, and then continuously moving the continuous strip through a baking atmosphere and progressively baking said strip without disturbing the continuity thereof.

3. The method of continuous manufacture of bread and the like which comprises continuously extruding dough to form a strip, continuously moving the continuous strip of dough through a controlled atmosphere to cause progressive i'ermentation of the dough without disturbing the continuity thereof, moulding the continuous strip of fermented dough into a strip of smaller cross sectional size, continuously confining the continuous strip of moulded dough to a predetermined size and continuously conveying the strip through a controlled proofing atmosphere, and then continuously moving the continuous strip through a baking atmosphereand progressively baking said strip without disturbing the continuity thereof.

JAMES T. DUFFY, JR.

PAUL JACKSON. 

